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Ham-and-cheese omelette roll

10 minutes

Ham-and-cheese omelette roll

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

For the omelette:

35 g flour
1 cup milk
6 extra-large free-range eggs
4 T cream (optional)
¼ t salt
4 T fresh parsley, leaves picked
microherbs, to garnish

For the filling:

150 g cream cheese, room temperature
250 g ham

To serve:

sweet chilli sauce or tomato ketchup

Method

Preheat the oven to 180°C.
Line a baking tray with greased baking paper, making sure that it overlaps on the shorter sides.
In a large jug, whisk the flour and milk together. Add the eggs, cream, salt and whisk until well combined. Pour into the prepared tray and scatter over the parsley.
Bake for 8-10 minutes or until just set. Remove from the oven and invert onto a sheet of baking paper placed on a flat surface.
Peel off the baking paper and discard. Spread with cream cheese and top with ham, making sure the top of the omelette is covered.
Using the baking paper to guide, gently roll lengthways and discard the paper. Cut into slices and serves either warm or chilled. Serve with either sweet chilli sauce or tomato ketchup.

Cook's note: These delicious egg rolls are great at room temperature, so you can also pack them into lunchboxes if you like.
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Ingredients

Method